Ginger Kale with Pine Nuts and Cranberries

Ginger Kale with Pine Nuts and Cranberries – Healthy Living

This Ginger kale with pine nuts and cranberries makes a great side dish or light salad when you need to eat something healthy but nutritious. This simple, easy and effortless recipe with the sweetness of the cranberries and toasted nuts get done in less than 20 minutes. The benefits of kale and pine nuts are not unknown and having these in your diet at least once a week makes for a healthy lifestyle.

Ginger Kale with Pine nuts and Cranberries

One of my favorite leafy greens is Kale. I know many people frown when I say that. The truth is I eat kale at least once a week. In fact, sometime for dinner, I have a nice bowl of sauteed Kale with a side of avocado and a slice or two of bread. Ziv joins in just because he knows it’s healthy but in general, he hates leaves.

My favorite way to make kale is with nuts, fruits as well as cheeses like feta or Cheddar. Remember my Kale recipe with Feta and Bean Sprouts? My kids don’t eat kale! They won’t even look at it. But often I will add it to my Swiss Chard patties or my Spinach potato patties, or my chicken croquettes or even my Lasagna. They don’t seem to notice at all. It’s a great way to add little greens in their diet.

That’s dinner of Ziv and me today. As you can see it’s light and really refreshing with just some ginger kale with a side of avocado and brown bread.

Sauteed Ginger Kale Pine Nuts and Cranberries

Just a few benefits of Kale.

Did you know that Kale is like the superfood in vegetables? I read a few online sites that really rave a lot about Kale. To put it simply it boosts energy, reduces the risk of heart diseases, promotes vision health, in a great anti-oxidant and also suppresses huger which is great if you are on a diet.
Pine nuts though very high in calories are very healthy and a source of good fat.
Cranberries are a good source of vitamin C, E, dietary fiber, and magnesium.

Kale – Now this is the star of the show so make sure they are fresh and green not yellow and not wilted. The leaves have a dark green color and actually stay a while in the fridge if you buy them fresh. I have kept mine in the fridge for a week and they were still bright and beautiful

Pine nut – This middle eastern nut is high in good fact and packed with nutrition which is why they can be expensive too. If you don’t have pine nuts walnuts or pecans make a good substitute too.

Cranberries – These add that extra sweetness to the kale. If you don’t have cranberries a good substitute would be raisins or even dried prunes.

Lemon – Just a little squeeze of lemon can make a huge difference in bringing out the flavors in a dish and that’s what the little lemon in this recipe does. Just a squeeze is all you need.

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About Veena Azmanov

Veena Azmanov is a professional Cake Artist and Food Enthusiast. The Founder, Editor, Creator and Recipe Developer on this blog. Follow her cake and food journey on this blog as she explores new and classic recipes with a twist.